Also, I’d like to some way petition that Cinco de Mayo always be on a Saturday. Like forever. Because today is… rough.

Doesn’t everything get better with an egg though? Yesterday I had some nachos with an egg. And the spiciest chorizo ever that caused me to suck down margaritas like they were ice water. Hence the whole wishing it was Sunday thing.

I also have been envisioning these crispy, crunchy potato wedges with a fried egg on top. It might be dinner tonight. So yes, potatoes + egg. Clearly my mind is all over the place today.

It may sound boring at first, but one of my favorite go-to meals is a potato (any potato) stuffed with whatever I have on hand. Even though it’s not necessarily a super quick meal – why does baking that potato take eons? – it’s so simple because after that thing goes in the oven, you can do whatever you want. Like eat a few thousand handfuls of cereal out of the box since you’re probably starving.

I’m a closeted cereal handful eater.

In my younger days, back when I was nuts over potatoes and seriously anything made with that one ingredient ended up being my favorite meal for weeks, I went through a huge stuffed potato phase. It must have been around the time when Wendy’s was marketing those bacon cheddar and broccoli cheddar stuffed potatoes because even though we didn’t get to eat fast food very often, I certainly remember having my fair share of those. And definitely not ones that included broccoli.

I haven’t strayed much either, considering I’ve recently stuffed potatoes with roasted grapes, goat cheese and honey – then later, apples and bacon and sage. Oh and BBQ chicken. But nothing beats the egg on top. I just find meals like this so incredibly easy with endless possibilities. Which I need since I get a tiny bit bored (read: have the attention span of a toddler) with my dinners. Oh and my current infatuation with arugula makes this the healthier meal ever. Yes yes. Eat up.

Ingredients:

Directions:

Preheat oven to 425 degrees F. Poke sweet potatoes with a fork and then place on a baking sheet. Bake for 30 minutes, then reduce the heat to 350 degrees F and bake for 30-40 minutes more. Remove and let cool slightly, about 5 minutes. Carefully slice down the center of the potato, pushing the skin open. Stuff each potato with an ounce of fontina, then top equally with black beans. At this time you can pop it back in the oven for a few minutes to melt the cheese.

Season arugula with olive oil and lemon juice, then add a sprinkle of salt and pepper. Add it on top of the black beans, then add your cooked eggs on top of the arugula. If desired, you can cook the eggs when the sweet potatoes have a few minutes left so they are all ready to go.

You always make eggs look so freakin’ good!! I totally feel ya on the wishing it was Sunday thing. I had a race yesterday and am in no way feeling ready to tackle going to work today. I think stuffing sweet potatoes sounds like a much better idea!

I love eggs, but always struggle to get them right! If I want hard boiled they are soft and if I want soft they are hard! I just need to do what I do for the other, but I can never get it right! The fact that I absolutely love sweet potatoes as well makes me think I’m going to try this recipe! Thanks for sharing!!

Mmm this looks so declious. I’d leave the egg off – only because I’m weird and only like drippy eggs if they are on top of toast. Otherwise I like them over hard. BUT the dish looks beautiful with the egg on top and I love the bean, sweet potato, cheese combo!

Potatoes are the best thing ever. When I worked for Disney I would make a baked potato in the microwave almost every night when I got home from work because they’re so easy and I didn’t have the energy for anything else! But stuffing them. And adding an egg. OMG I dont’ think they can get any better than that!

LOVE THIS! The different flavors/textures look fun, p-l-u-s these are all items I almost always have in my kitchen :) And would you believe I’d never tried a poached egg until this past January?! Only took 25 years to get over the runny yoke hesitation. I can’t believe what I’ve been missing out on…

I’m also an egg addict and seem to crave something eggy every day! One of my favorite meals (a.k.a. I eat it at least twice per week) is an egg sandwich topped with cheddar, cinnamon, jelly, raisins and apple slices. Weird but completely delicious in a savory-but-sweet way.

One of my very favorite dishes ever is fried potatoes topped with an egg cooked over easy…I won’t call it breakfast because I’m equally likely to eat it at any time of day! This, though, looks fantastic…adding sweet potatoes to the ol’ grocery list now!

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About Jessica

I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.

I am madly, passionately, inexplicably in love with food. Bacon makes me beam. Chocolate makes me shout from the rooftops with joy. Vegetables and I are the best of frenemies. My perfect world would include none of them.
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